Gluten-free and SCD

Apple, Currant, and Blackberry Flognarde with Hazelnut Flour

Today is New Year’s Eve – now, depending on where you are in the world, it could be mere hours before 2013 or you’re already in the New Year. I’ve never abbreviated New Year’s Eve in my communications, so the last few days have been lived in some confusion whenever I saw NYE until I figured out what the letters stood for.

For Christmas, I made a flognarde and a crustless pumpkin pie. The flognarde (flow-nyard) was a little different this time, using hazelnut flour whereas before I’ve always used almond flour. It was also the first time I’ve ever used hazelnut flour. I was anxious that it wouldn’t work (hazelnuts’ association with chocolate was too close for me) but I sallied forth, with my efforts paying off, thankfully. It’s a moister flognarde and we all agree that we like it better with the hazelnut flour than almond flour.

When I made it with blackberries, it was an inspired move and that proved to be a success with everyone. The blackberries, especially ripe ones, work well with the apples and currants.

Essentially a clafoutis, technically when made with fruit other than cherries it is called flognarde but this is a fact that seems to be generally swept over. I try to be a stickler with these sorts of things.

In a small pot, gently cook the apples with the coconut oil and ground cinnamon over medium heat. Cook until the apples just begin to soften (they should still be firm). Evenly spread apples into a baking dish and sprinkle over with the currants. Wait until the apples are cooled before adding blackberries.

Beat the eggs. Add coconut milk, honey, hazelnut flour, and ground cinnamon to make a batter. Pour the batter over the apples, currants, and blackberries. Make sure to evenly cover all the fruit. Sprinkle extra ground cinnamon on top, if desired.

Bake for 18 to 25 minutes, until the batter is set. The juice from the blackberries may cause it to bubble a bit and will subside as it cools.

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